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Apple & Marmalade Tart

What you need

  • 1 quantity Sweet Shortcrust Pastry (see below for recipe)

  • 1⁄3 cup cumquat or other quite chunky marmalade

  • 2 large eating apples, peeled, cored and halved lengthways

  • 2 tablespoons caster sugar thick cream, to serve

  • Plain flour for dusting

Apple Puree

  • 4 eating apples, peeled, cored and quartered

  • 2 tablespoons lemon juice

  • ¼ cup water

  • 1 tablespoon brandy or apple brandy


  • 1 ⁄ 3 cup light-coloured fruit jelly (apple, crabapple or quince) or marmalade

  • 1 teaspoon water

What to do

  1. Make and chill the pastry, then remove it from the refrigerator and allow to rest for 30 minutes before rolling. While the pastry is resting, make the purée. Pulse the apple for 30 seconds or so in a food processor. Put the apple into a heavy-based saucepan with the lemon juice and water. Cover and cook over low heat for at least 20 minutes, stirring frequently. Once you have a rough purée without any obvious liquid, stir in the brandy and cool. You should have about 1 cup purée.

  2. Preheat the oven to 200°C (180°C fan-forced) and choose a loose-bottomed 24 cm fluted tart tin. Dust your workbench and a rolling pin with flour. Roll the pastry from the centre, turning the disc a quarter of a turn after each roll. Wrap the rolled dough around the pin and unroll it over the tart tin. Press the pastry into the base of the tin. Line the pastry with baking paper or a doubled sheet of foil and fill with pastry weights. Bake for 15 minutes.

  3. Remove the tart shell from the oven, allow to cool for a minute, then lift the foil and weights to a waiting bowl. Spread the base carefully with the marmalade and return the tart shell to the oven for 10 minutes. The marmalade should look bubbly and the pastry edges will have picked up more colour. Remove from the oven and cool. Spread the cooled purée over the marmalade in the tart shell. If the edge of the pastry is deeper Apple & Marmalade Tart Stephanie Alexander loves apple tart! She has included this delicious version of Tart Tatin, made with eating apples (not Granny Smith) and marmalade in her new book, Home, published by Macmillan Australia. IMAGE: ARMELLE HABIB than pale-gold tuck a long strip of foil over it to prevent burning.

  4. Place the cored apple halves cut-side down on your chopping board and thinly slice them crossways. Arrange the slices very closely together (they will shrink a little in the baking), even slightly overlapping, in concentric circles. Scatter the caster sugar over the apple and return the tart to the oven. Bake for 35 minutes (if you have covered the edges with foil, remove it for the final 5 minutes). The apple slices should have started to colour a little from the sugar and will be softened but not collapsed. When the tart has about 10 minutes to go in the oven, melt the fruit jelly with the water in a small saucepan over very low heat, stirring once or twice until there are no blobs visible. When the tart is removed from the oven, slowly spoon and dribble the melted jelly over the apple and allow it to set before removing the tart to a serving plate. Cut with a sharp sawing action through the crust. Offer cream.

Stephanie Alexander’s Sweet shortcut pastry

These quantities will make enough to line one 26 cm flan tin, with some left over.

  • 200 g plain flour

  • 125 g cold unsalted butter, cut into 1 cm dice

  • 25 g caster sugar

  • 1 free-range egg

  • 1 tablespoon ice-cold water

  • few drops of pure vanilla extract

Pulse the flour and butter in a food processor for a few seconds. Add the caster sugar and pulse again briefly. Lightly whisk the egg with a fork in a small bowl and add the water and vanilla. With the motor running, add the egg mixture and process until the pastry comes together to form a ball. Give the pastry a quick knead. Press the pastry into a flat disc, wrap and refrigerate for at least 1 hour (or even overnight). Remove pastry from the refrigerator 30 minutes before you wish to roll it.

About the book

Home is a collection of more than 200 original recipes by Stephanie Alexander.
The recipes are classic, masterful and above all, delicious.

Home by Stephanie Alexander, Published by Macmillan Australia, RRP $59.99,
Photography by Armelle

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